"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


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This recipe for STEW- BEEF STEW, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, January 10, 2009


SERVES 4-6 Great the next day.
2 Pounds lean chuck roast or Round cubed in one inch pieces
6 medium carrots
1 large onion chopped
2 stalks celery chopped (optional)
2 Bay leaves
3 cloves minced garlic
1 cup flour
Garlic salt and pepper
2 cups beef broth
1 11 oz can diced tomatoes
2 tsp thyme
1-2 cup frozen peas
Cooking oil
6 cups Mashed potatoes

Heat oven to 300. Put flour in a bowl, salt and pepper the meat and toss with the flour until well coated. Heat oil, med high in a large pot or Dutch oven. Add meat shaking off excess flour, and brown well. Do not over crowd the meat, brown it in small batches, and put each batch on a plate to return. The flour will stick to the pan bottom and that is OK, you want it dark, you may need to add more oil with each addition of meat. Sauté the onions in oil in the same pan until soft, add the garlic and sauté. Pour in a cup of the broth and scrape up all the brown bits. This will take a few minutes but you should be able to see a clean pan bottom and sides. Mix in every thing but the peas and potatoes, cover and bake for 2-3 hours until tender. Checking and stirring every 30 min or so. If the gravy is not brown enough you can use some instant brown gravy mix, or a splash of Kitchen Bouquet makes it real brown, be careful. If it is not thick enough a little flour (1 TBL flour mixed well with 3 TBL warm water) can be stirred, in repeat if necessary. To thick? Add more broth or water. Add the peas at the very end. Put a scoop of mashed potatoes in a large shallow bowl or plate with low sides. Spoon stew around mashed potatoes.




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